Line a 14x21-cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.

Parfait: Blend or process the ricotta and sugar until smooth. Beat the cream in a small bowl with an electric mixer until soft peaks form. Combine the ricotta mixture, nuts and nougat in a large bowl. Fold in the cream then the raspberries.

Spoon the mixture into the prepared loaf pan, cover with foil and freeze for 6 hours or until firm.

Berry Compote: Combine the raspberries and sugar in a medium pan and cook stirring over a low heat until the berries are very soft. Push the raspberry mixture through a sieve (or mouli) into a bowl; discard seeds. Just before serving, combine the raspberry puree and the rest of the berries in a medium bowl.

Slice the parfait, then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with berry compote.

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Reviews in English (1)

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by annplatts

1

This ice cream desert is delicious I have made it in Italy lots of times and served it to my Italian friends who love it and ask for the recipe. I tend to use Amaretti or other biscuits that contain nougat as its difficult to buy nougat on its own outside of Christmas in Italy.
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29 Aug 2013
(Review from Allrecipes UK & Ireland)